I’m still in the “healthy cooking” mindset that tends to come in January, and this easy soup fits right in! To be honest, I initially made this soup sometime in December and it was a welcome relief to the cookies and candy I had been busy making. I got the recipe from my mom who made it when I was home visiting before Thanksgiving. I was initially nervous about the name, (I’m not sure I’ve ever eaten a stuffed pepper, but for some reason I don’t think I like them), but my doubts were put to rest when I took my first bite.

A lot of the appeal of this soup is the ease of preparation and the sheer quantity of soup it makes. But the fact that it tastes delicious certainly doesn’t hurt. It’s warm and comforting and actually pretty healthy. Even my dad and Mike liked this soup, and it takes a lot for Mike to get over a name like stuffed pepper soup. However, every time I mention this soup, or we heat up leftovers from the freezer, he looks at me skeptically and says “Do I even like this?” And each time he is pleasantly surprised when he eats it. Give it a try and I bet you’ll be pleasantly surprised as well!

Directions:

Brown the beef in a large skillet and drain off fat. Place the cooked beef and the rest of the ingredients in a crock pot. Add two (28 oz) cans of water and stir. Cover and cook on low for 6-8 hours. If needed, stir in extra water before serving.

I'm in a healthy cooking/trying to eat more vegetables kick this January and this recipe looks as though it would be perfect for both resolutions while still tasting fantastic. Thanks for an awesome one!

We did an audit of the refrigerator last night and peppers won as the need to use champs so this will be perfect. And, I have some browned, ground lamb that will do the job. Lunch for tomorrow just got a LOT easier! Thank you

My mother used to love making stuffed peppers and I always hated them. I guess I'm just not a fan of cooked green peppers. Perhaps this recipe would change my mind about the name. I see the peppers are diced small – maybe that's the trick!

BTW, if you didn't see my response to your question, the frames are from here The frames are Photoshop actions templates from here: (http://www.mwphotoshopactions.com/). You need to have Photoshop to use them.

I made the soup. I cut down the salt and only put in one can of water. It's really good. I just had a sample because it smelled so good! My son gives it a thumbs up! Perfect for this snowy,cold day! Thank you for sharing the recipe.

Amanda – hmm…I guess I've never actually checked it after 6 hours. I always make it while I'm at work so it goes at least 8 hours. I'd check again in an hour and see if the rice is cooked then. I'm sorry! I really hope it turns out.

I just wanted you to know Hurricane Irene is on it's way to Maine. My husband is a volunteer fire fighter and he's going to be bunking up at the station (Where there are no bunks, what?!) for the weekend. I offered the chief a crock pot of beef stew or this recipe. First he said both, then he said this! I'll be making it tonight!

I made this recently and it was DELICIOUS! The only thing I might change would be the cooking time, my rice got too mushy and there was no water left after the 6 hours (I did a little less than 6 hours) It came out to be more like a “Stoup” then a soup, but still so yummy. I also substitued ground turkey for the beef ( I do this in my regular stuffed peppers too!) Less fat and healthier! And just a side note, this recipe makes ALOT! I brang a good amont of it to work to share so it wouldnt go to waste, next time I might make half the recipe. I will defintely be making this again!!!

I’m so glad you liked this! I always end up adding extra water at the end as well if it gets too thick. Plus, it freezes fairly well which might help with all the extras! Thanks for the comment and feedback.

Stuffed pepper soup is one of our favorites – try it with lean ground turkey and add a ash or 2 of worcestershire sauce – I do this to make it a little healthier (and since I had gastric surgery I don’t digest beef so well….) Anyway – my husband doesn’t even know I made the switch to the turkey! Supper yummy!!

Mmmm…. can’t wait to make this! Am aiming to make it this week. I have a regular stuffed pepper recipe that I love, but there are times I can’t find nice, good-sized peppers that stand up stably, so this recipe will be perfect for such occasions.

Am thinking about adding some chopped zucchini to it as well, just to get some more veggies into daughter.

Love this soup! Instead of taking the time to chop up onions and peppers, we throw in a bag of frozen pepper stir fry mix! The yellow and red peppers make a great addition! Thanks for the easy recipe! A new family favorite!

I googled “stuffed pepper crockpot soup” and your site was the first. I just made the soup for contractors working on remodeling an old commercial building we just purchased and they said…”You can make this again anytime!” Megan I have yet to be disapointed, keep up the good work!!! Friends in Pennsylvania

1. Add some garlic powder or minced garlic to the beef when browning it.
2. Maybe a little Worcestershire sauce
3. Added cooked rice at the end of the 6 hrs rather than uncooked at the beginning, that way you don’t have mush.
4. Garnish with a little Sharp Cheddar Cheese

Made this recipe tonight and was very pleased with the flavor! I cooked it for a little under seven hours, and the only thing I’d like to see turn out differently is that the rice was pretty mushy. (I like J Murphy’s idea to cook the rice separately and add it at the end! I could throw the rice in my rice cooker, so it would be hardly any extra work.) I’m wondering, though, if maybe I used the wrong kind of rice? I had Jasmine rice on hand, so I used that. Does Jasmine qualify as a long grain rice? If not, what exactly does qualify as long grain?

I make this soup all the time. I tried it when you first posted it and I have been making it periodically ever since. It is a staple in our house-hold. My “go-to” winter soup. It’s in the crock pot right now. Thank you for another great recipe. The only thing I add is garbanzo beans/ chick peas. Because growing up my mom always added them to her stuffed peppers.

Hi! Made this last month & everyone LOVED it! Only problem was that it made waaaay too much – I actually ended up having to cook it on the stovetop because my crockpot was too small! So, since it was a hit I’d love to make it again, in the crockpot, only using 1/2 the recipe this time – do you have any suggestions or thoughts on cooking time? Thanks for this terrific recipe, it’s going to be a regular one for us!

I’m so glad you liked it! I would think that making half the recipe shouldn’t alter the cooking time all that much. You still need enough time for the rice to cook. That being said, I haven’t tried it, so I can’t say for sure.. but I hope that helps!

Hi, Megan. I plan on making this recipe soon but I have two questions. What size crockpot do you make this in? And do you know what the purpose of adding the brown sugar into the recipe is for? Thanks.

I have one of those large oval crockpots (not sure what size, sorry – but it’s Cook’s brand) and it fills the whole thing. And I don’t actually know what the brown sugar is for, I just know the end result tastes really good

I’ve got this cooking in my slow cooker right now, but I didn’t have 2 pounds of hamburger meat, BUT I did have frozen meatballs, so I’m doing that instead! I also didn’t have a bigger can of tomato sauce, or a second can of diced tomatoes, so I’ve thrown some tomato juice instead!